TASTY TUESDAY!

Who says comp prep needs to be boring?

This was our Friday night dinner….

BBQ roo fillets
Brown rice
Asparagus in maple tahini sauce
Sliced avocado w/lemon

Tasted even better than it all looks!

As I mentioned in my Saturday blog, we’ve embarked on a gluten, soy, corn, casein free diet, so the above was all made this way.

The roo fillets I marinated in a sauce that I actually found as a replacement for soy sauce. I cannot remember the website I found it off of-so I totally apologize for that.
It was an awesome marinade and could probably be used with lamb or beef as well.

3 cubes of beef bouillon
1 tsp balsamic vinegar
1 tsp 100% pure maple syrup
½ C of water
I also added about 2 tsp of minced garlic and about a tablespoon of a new oil I found-it’s a blend of canola and red palm oil.

I squished up the bouillon cubes with a fork then used a submersible mixer to give it all a good stir up. You end up with a chunky sort of foam…but it worked really well. I pounded out the fillets and marinated them for about 2 hours.

The maple tahini asparagus recipe came from THE GLUTEN FREE GODDESS website. I think I might add a touch more maple syrup next time though. But it was yum!

So, there you have it…8 weeks out from comp!
Ciao!